I’ve known the classic Hershey’s Chipits chocolate chip cookie recipe by heart since I was seven years old. My best friend and I would go to her house after school, and dig out a mismatched collection of whisks, wooden spoons and colorful bowls. We would make her nanny sit at the kitchen table and watch our “fat ladies’ cooking show” as we baked the same recipe, dusting everything with flour and spilling chocolate chips on the floor. Every. Single. Day. I don’t know who ate all those cookies either – as soon as they were in the oven we’d be off playing Playmobil or running around the backyard with her golden retriever, cookies already forgotten except for the smell drifting out from the kitchen.
So I suppose that’s where it started. Baking has always felt like playtime to me, where I can get as messy as I want (unfortunately there’s no longer anyone to clean up after me), haphazardly estimate the measurements of ingredients, and talk to myself (or the imaginary audience of my cooking show).
These days, it’s usually a little more grown-up: blackberry charlotte with homemade ladyfingers; spicy chocolate truffles; raw, vegan, gluten-free, refined sugar-free cheesecake. But when I’m having one of those dark-and-cloudy blah days, when two coffees haven’t woken me up, I have no vacations coming up in my calendar and all my work emails are actually work-related, this is the recipe I will always go back to.
Classic Chocolate Chip Cookies
Adapted from Hershey’s Canada
One cup vegetable shortening
One cup packed brown sugar
Half cup sugar
Half tablespoon vanilla
Two eggs (to make these vegan, use an egg replacer- I like Bob’s Red Mill)
One and a quarter cups all-purpose flour
One cup pastry flour (or just use more all-purpose)
One teaspoon baking soda
Half teaspoon baking powder
One teaspoon salt
One and three quarter cups chocolate chips
Preheat the oven to 375 degrees Fahrenheit.
Cream together shortening and sugars. Add in vanilla and eggs, and stir until well mixed. Add in the dry ingredients. Stir some more. Add the chocolate chips. Stir even more.
Drop spoonfuls of dough onto a baking sheet. Drop spoonfuls of dough into your mouth. Don’t use the same spoon (or don’t tell anyone).
Bake about 10 minutes, until lightly browned. For a chewier cookie bake slightly less, or slightly more for a crispier cookie.
Cool for a couple minutes on the baking sheet, then transfer to a wire rack.